Chatpata Bhujia for this Diwali

1. Chatpata Bhujia for this Diwali Fried aloo bhujia is a tangy, beloved snack that adds an extra zest to Diwali. It is a traditional dish that has mashed potatoes mixed with cumin, chilli, and other aromatic spices, which are then fried in oil till golden brown. Let us see how to make this zesty fried bhujia along with sunflower oil manufactures India. Ingredients: - - - - - - - - - - - - Potatoes (boiled 250 grms) Oil Mint powder - ¾ tsp Gram flour - 2 cups Salt as per taste Chilli powder - ¼ tsp or as per taste Pepper powder - ¼ tsp or as per taste Chaat masala - ½ tsp Ginger powder - ½ tsp Garam masala - ⅓ tsp Cumin powder - ½ tsp Hing / asafoetida - ⅛ or ½ tsp Method ● In a pressure cooker, add a cup of water and place a rack or trivet. Place a bowl above it and add the potatoes. Cook it until 4 whistles. Once it's done, remove it from the heat and let the pressure release. Once the pressure is released, remove the potatoes and cool them completely. As it cools down, peel it and grate it finely with a grater. Make sure that there are no lumps in the grated potatoes. Now sieve the spice powder, add it to the potatoes, and mix it well. Do not worry; the mixture will be sticky. Once it is completely mixed, add the besan flour. In a kadai, heat a tablespoon of oil and pour it. Mix everything until it is non-sticky and stiff. Now on medium heat, heat the oil in the kadai. In the middle, grease the sev maker and fit the plate. Carefully divide the mixture into 2-3 logs. Add a small piece of dough and check whether the oil is hot. If it comes up without browning, you are good to go. Move your hand in a circular motion, release the aloo bhujia down the sev maker, and fry on medium flame. Once it's firm on one side, flip it to the other and fry until golden brown. Remove it and place it in a kitchen towel or colander for the excess oil to drain. Once it drains, put it in an airtight container. ● ● ● ● ● ● ● Your yummy and zesty aloo bhujia is ready to be served.

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